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Chicken Pot Pie Soup with Pie Crust Crackers

For years now, I’ve been making a Chicken Pot Pie with Puff Pastry, without a bottom crust and topped with a little slab of homemade quick puff pastry. Then a few days ago I had an idea to lighten it up even more as a Chicken Pot Pie Soup with Pie Crust Crackers. Though this recipe is loaded with vegetables and lighter than a traditional chicken pot pie, it’s still rich and buttery smooth.

And the pie crust crackers are so much easier to make than a crust that needs to fit snugly in a pie pan. It may seem like sacrilege to roll the dough out before you’ve let it rest in the refrigerator, but I recommend giving it a try. It’s so nice to have the crackers ready to go straight into the oven. The idea to rest and refrigerate pie dough before rolling is to let the gluten relax to minimize shrinkage, but this isn’t an issue with crackers. It’s also to keep the fat cold for flakiness, but with a mix of butter and shortening, flakiness isn’t an issue either.

The flaky pie crust crackers are delicious on their own, but also great as little bites that you’ve dipped into the chicken pot pie soup.

5 from 1 vote

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Chicken Pot Pie Soup with Pie Crust Crackers

Prep Time

15mins

Cook Time

30mins

Total Time

45mins

A lightened up version of a comfort food classic made complete with crispy, flaky pie crust crackers.

Course: Main Course

Cuisine: American

Servings: 4people

Ingredients

Pie Crust Crackers

1 1/4cupsunbleached all-purpose flour150g, (I used King Arthur brand)

4tablespoonsnon-hydrogenated shorteningsuch as Spectrum brand

4tablespoonsbutterideally high-fat, European style butter

3tablespoonsice wateror up to 4 tablespoons

Chicken Pot Pie Soup

2tablespoonsolive oildivided

1poundboneless skinless chicken breastscut into bite-size pieces (you could also use chicken thighs)

1onionfinely chopped

2carrotsdiced

2ribscelerydiced

1poundpotatoesdiced (I used Yukon Gold)

1teaspoondried thyme leaves

4cupschicken broth

4tablespoonsbutter

4tablespoonsunbleached all-purpose flour

1/2cuphalf and half

salt and freshly ground black pepper

Instructions

For the Pie Crust Crackers:

Lightly flour work surface.

Line a baking sheet with parchment paper.

Add flour and salt to the bowl of a food processor with knife blade attached. Pulse a few times to combine. Add shortening and butter and pulse until coarse crumbs form (a little larger than peas). Sprinkle in ice water, 1 tablespoon at a time, pulsing after adding each one, until large, pieces just come together. Turn dough out onto work surface. With a rolling pin, roll to an irregular oval 1/8 to 1/4-inch thick. Transfer dough to prepared baking sheet, cover lightly with plastic wrap and refrigerate 30 minutes.

When you're ready to bake the crackers, preheat oven to 400°F.

With a pizza cutter or sharp knife, cut pie dough into crackers of your desired size and shape. Move the crackers apart so that each has a little space around it. Bake 8 to 12 minutes, depending on thickness, until golden brown. Transfer to cooling rack.

Serve warm or at room temperature. Store leftover crackers in an airtight container at room temperature.

For the Chicken Pot Pie Soup:

Heat one tablespoon olive oil over medium heat in a large pot. Add chicken; season with salt and pepper. Cook and stir until cooked through, about 3 minutes. Transfer to a bowl.

Meanwhile, heat a small saucepan over medium heat. Add butter. Once butter melts, add flour all at once. Whisk constantly for a minute or two, just to cook out the raw flour taste. Add mixture to vegetables in broth and stir to combine. Boil until mixture starts to thicken, about 3 minutes. (At this point, the potatoes should be tender.)

Stir in cooked chicken and half and half; season to taste with salt and freshly ground black pepper.

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Reader Interactions

Comments

I absolutely adore this idea! As much as I am no stranger to the use of butter and cream in recipes (hellooo French food!), there’s something about chicken pot pie’s consistency that just has me done by spoonful #3. But I love the flavors of the dish, so I am so stoked you made this lightened up soup version! And omg the pie crust crackers? GENIUS! You are amazing, Marissa <3

Your lightened up version of pot pie sounds very nice for a winter’s day. I do something very similar but your version is definitely lighter as you have turned it into a soup. Sounds perfect for our Florida winters where it is never that cold. 🙂

This is such an inspired idea!!! Those golden flaky pie crust crackers are really calling my name. I’m always looking for healthier twists on classic favorites and this looks perfect. Such a deliciously warming winter meal!

I absolutely LOVE chicken pot pie, but I do not like all the calories! Well, I don’t mind them so much, but my waistline certainly isn’t a fan. 😉 Naturally I am totally digging this soup! The pie crust crackers are a stroke of genius!! I’ve been having a terrible week, so I’m in need of some cozy, but lightened up eats! I’m SOOO adding this to the dinner rotation! Pinned! Cheers, dear – to a wonderful weekend!

Hi Marissa. This sounds wonderful. Chicken pot pie is one of my favorite comfort foods and I don’t use a bottom crust either, usually puff pastry. These crackers make perfect dippers. Our weather is cooling down again and I am in soup mode.